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15 December, 2017 03:23:04 PM

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Mutton Kashmiri Korma Recipe

Independent Online/ Times Of India
Mutton Kashmiri Korma Recipe

Mutton Kashmiri Korma is one of the most popular and classic mutton gravy dishes that you can find in the Kashmiri cuisine. This North Indian specialty is cooked using mutton, tomato, onion, curd, and a melange of whole and ground spices.

People from all across the world enjoy this North Indian recipe with naan and pulao or even rice.

Ingredients of Mutton Kashmiri Korma

1 kilograms mutton
2 tablespoon red chilli powder
1 star anise
12 black peppers
4 lavang
salt as required
100 gm soaked almonds
150 ml yoghurt (curd)
1 tablespoon garlic paste
4 tablespoon coriander powder
1 tablespoon ginger paste
1 piece cinnamon stick
1 Number black cardamom
1 tablespoon garam masala powder
3 fried onion
8 green cardamom
150 ml refined oil
water as required

How to make Mutton Kashmiri Korma

Step 1

First fry sliced onion golden brown in oil or ghee. Then, make a paste of fried onion, curd, soaked almonds and green cardamom by blending together in a blender jar

Step 2

After making the paste, keep it aside in a bowl and wash the blender. Keep aside the washed out water and make ginger-garlic paste.

Step 3

Heat the pressure cooker on medium flame and pour the oil in the pressure cooker. Add star anise, cloves, black cardamom and whole black pepper in the oil. Saute them until fragrant, add ginger garlic paste in the pressure cooker and saute for a few seconds.

Step 4

When ginger garlic paste is sauteed, add the mutton in the cooker, stir it by adding salt to taste. Mix well with the masala for a minute and then add the washed out water in the cooker.

Step 5

Add coriander powder, chilli powder and garam masala powder in the mutton, and mix well till the masala has been cooked perfectly. Now, add 3/4 glass of water in the cooker and mix well.

Step 6

Close the lid of the pressure cooker for 8 to 10 minutes or for 8 whistles, after 8 whistles/after 10 minutes, close the burner and let it cool.

Step 7

Note: Don't open the pressure cooker by releasing the pressure forcefully when the pressure cooker is cooled down remove the vent of cooker. Now it is ready to open, so open the lid of the pressure cooker. Check the mutton, whether it has become tender or not.

Step 8

If the mutton is tender, add the almond and curd paste in it, if not, close the lid and cook it for 2-3 minutes more. After mixing the paste in the mutton, adjust the consistency and cook for another minute or for a whistle.

Step 9

After one whistle, turn off the burner and let it cool itself, after cooling down remove the vent and open the lid. Your Mutton Kashmiri Korma is ready. Garnish with finely sliced almonds and serve!

SI

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Editor : M. Shamsur Rahman

Published by the Editor on behalf of Independent Publications Limited at Media Printers, 446/H, Tejgaon I/A, Dhaka-1215.
Editorial, News & Commercial Offices : Beximco Media Complex, 149-150 Tejgaon I/A, Dhaka-1208, Bangladesh. GPO Box No. 934, Dhaka-1000.

Editor : M. Shamsur Rahman
Published by the Editor on behalf of Independent Publications Limited at Media Printers, 446/H, Tejgaon I/A, Dhaka-1215.
Editorial, News & Commercial Offices : Beximco Media Complex, 149-150 Tejgaon I/A, Dhaka-1208, Bangladesh. GPO Box No. 934, Dhaka-1000.

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